Lemon Poppy Seed Tart

Brighten up your dessert table with this refreshing Lemon Poppy Seed Tart—a dazzling combination of zesty citrus, nutty poppy seeds, and a buttery, homemade crust. Perfectly balancing tart and sweet flavors, this elegant tart features a creamy lemon custard filling infused with fresh lemon juice and zest, nestled in a poppy seed-studded shortcrust pastry that's both tender and crisp. The result is a dessert that’s as stunning as it is delicious. Ideal for spring gatherings, brunches, or teatime, this tart is finished with a light dusting of powdered sugar for an irresistible presentation. With its delightful texture, vibrant flavor, and touch of sophistication, this Lemon Poppy Seed Tart is sure to be your go-to recipe for special occasions and everyday indulgences.

Nutriscore Rating: 51/100

Prep Time:30 mins

Cook Time:40 mins

Total Time:70 mins

Servings: 8

Ingredients

• 200 grams All-purpose flour
• 50 grams Powdered sugar
• 100 grams Unsalted butter (cold, cubed)
• 1 Egg yolk
• 2 tablespoons Ice water
• 1 tablespoon Poppy seeds
• 150 grams Granulated sugar
• 3 Lemons (zested and juiced)
• 3 Eggs
• 100 milliliters Heavy cream
• 1 tablespoon Powdered sugar (for garnish)

Directions

Step 1

Start by preparing the tart crust: in a large bowl, whisk together the all-purpose flour, powdered sugar, and poppy seeds.

Step 2

Add the cold, cubed unsalted butter into the bowl and use a pastry cutter or your fingertips to work it into the dry ingredients until the mixture resembles coarse breadcrumbs.

Step 3

Mix in the egg yolk and ice water, one tablespoon at a time, until the dough comes together. Be careful not to overwork the dough.

Step 4

Form the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes to chill.

Step 5

Preheat the oven to 180°C (350°F). Roll out the chilled dough on a lightly floured surface to fit a 9-inch tart pan with a removable bottom.

Step 6

Gently press the dough into the tart pan, trimming any excess, and prick the bottom all over with a fork to prevent puffing during baking.

Step 7

Line the crust with parchment paper, fill with pie weights or dried beans, and blind bake for 15 minutes. Remove the weights and parchment, then bake for another 5 minutes. Let cool completely.

Step 8

While the crust cools, prepare the lemon filling: In a medium bowl, whisk together the granulated sugar, eggs, lemon zest, and lemon juice.

Step 9

Stir in the heavy cream until smooth and well combined.

Step 10

Pour the lemon filling into the cooled tart crust, spreading it evenly.

Step 11

Bake the tart at 160°C (320°F) for 20-25 minutes, or until the filling is just set but still slightly wobbly in the center.

Step 12

Remove the tart from the oven and let it cool to room temperature before transferring it to the refrigerator to chill for at least 2 hours.

Step 13

Before serving, dust the tart lightly with powdered sugar for garnish. Slice and enjoy!

Nutrition Facts

Serving size	(987.5g)

Amount per serving	% Daily Value*
Calories	2943.9

Total Fat 139.6g	0%
Saturated Fat 78.4g	0%
Polyunsaturated Fat 0g
Cholesterol 1060.8mg	0%
Sodium 280.3mg	0%
Total Carbohydrate 380.5g	0%
Dietary Fiber 12.0g	0%
Total Sugars 212.8g
Protein 46.5g	0%

Vitamin D 141.2IU	0%
Calcium 328.6mg	0%
Iron 14.4mg	0%
Potassium 765.4mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 42.4%

Protein: 6.3%

Carbs: 51.3%